The combination of chocolate biscuit and ice cream with raspberries really complement each other. For those who love cakes and ice cream!
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Pre-cook the filling. Mix softened ice cream with raspberries, roll into a cylinder and freeze in the freezer. Below the cylinder is smooth, you can fill out a similar form, for example, a cardboard Bank from under chips.
Prepare chocolate cake. Beat the eggs with the sugar until fluffy stable cream. Gently mixed the flour, cocoa powder and starch.
Build a baking tray with baking paper and pour it on the biscuit dough. Bake at 180*C for 10-15 minutes. The cake should be approximately 30x30 cm or slightly rectangular.
The finished cake with a spatula to separate from the baking paper, brush with raspberry jam (I had fresh raspberries). If the jam is thick, dilute it with water so the cake is well soaked and not dry.
The resulting ice cream sandwich is placed on the edge of the sponge cake and using baking paper, turn the roll. Fasten it with cling film and put in the freezer until fully cured.
Align the edges and cut into rings, pour the jam and enjoy. Bon appetit!